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The Complete Guide for Spice Making Process

The Complete Guide for Spice Making Process

-For Spice Manufacture

When you want to run a spice manufacturing company, have you ever done a detailed research report? Today and you combine the Spice Making Process, spice packaging to so say how to do a good job in the spice industry.

1. Spice Market Research

The first thing you need to know is how much you know about spice. The first thing you need to know is your target market or local demand for this spice, and the need for natural spices or synthetic spices.

Natural spices include cinnamon, cloves, pepper, vanilla, anise, cardamom, rosemary, thyme, turmeric, basil, and other varieties that are derived from plants to enhance flavor. The synthetic spices that we come across are masala, tea masala, sabzi masala, turmeric powder, tomato powder, red chili powder, onion powder, dry ginger, black pepper, cumin seeds, curry powder, and so on. The spice mix is made from the processing of the following ingredients: curry powder, etc.

2. Facility Construction

For a factory’s workflow, there is a specific site plan and facility construction. A spice manufacturing plant consists of raw material handling, a spice production plant, a spice laboratory, spice packaging, and finished spice shipment.

Machinery and equipment are also very important to the planning because they determine the amount of your labor force, the amount of money to purchase the equipment, and the cost of the output.

3. Purchase of Spice Raw Materials

Purchasing spices can be based on seasonality combined with local spice collection, finding reliable raw material suppliers to ensure the quality and stability of raw materials. For each batch of spices originally purchased back for quality testing, good batch inspection, meet the production standards before processing.

4. Raw Material Cleaning Process

  1. Removal of impurities: First of all, will be mixed in the spice raw materials in other large impurities (such as twigs, leaves, soil, etc.) manually or through the screening equipment to remove, large factories can be recognized by the machine automation to reject. Preliminary sorting of spices to remove unqualified raw materials.
  2. Soaking: The spices are soaked in water for a period, usually 30 minutes to several hours, to soften surface dirt and make them easier to clean. The spices are mechanically cleaned using specialized machinery (e.g., drum cleaners, vibrating screens, etc.), and high-pressure spray systems are used to further remove residual dirt.
  3. Sterilization: Some of the spices need to be chemically sterilized or sterilized by high people, this is handled according to the physical properties of your own spices. The purpose is to remove the survival of microorganisms.

5. Drying and Chopping

The cleaned spices are dried. There are 2 ways of drying: natural drying and mechanical drying.

Natural drying requires higher environmental conditions because of sunlight and natural wind blowing; while mechanical drying does not need the limitation of natural conditions, and uses drying machine equipment to let the spices dry quickly to prevent the spices from deterioration and pollution.

6. Extraction

Generally, spices will be extracted according to different ways to get what we want.

For essential oil spices, the volatile components can be extracted by water vapor distillation. The distillation method requires the use of distillation equipment to heat the raw materials to a certain level of extraction.

Solvent extraction is a combination of organic solvents to extract fat-soluble components, resulting in an infusion or net oil.

The other is our more common blending of spices, according to the developer to blend the proportion of the formula, the proportion of different spices will be mixed together to obtain a new variety of spices.

7. Proportioning and Testing

According to the initial mix to derive a new product to make fine-tuning adjustments, from the sense of smell, and taste adjustments, after a number of tests and adjustments, but also can be combined with a number of people’s assessment of the test, the formula surprise adjustments.

The blended spices are placed for a period of time (can be more than a week as a unit to try), the purpose is to measure whether the change in temperature with time is more prominent in the integration of spices, but also on the spice production time to do a test.

The stability test of the spices is to see what happens to the spices in different environments such as high temperature, low temperature, and light, to ensure that the spices studied can maintain good stability in these environments.

8. Production and Packaging

After testing the ratios, they are put into production, which can be divided into production and packaging rooms. The spices are packaged according to their weight after production. Some manufacturers feel that packaging is not that important and may choose to pack them manually, but this is the wrong place to start.

A good sealing will keep the spices well preserved and avoid contamination from other factors. Maybe manufacturers will say that manual packaging can also have good sealing, but manual lacks the test that can help you check the sealing. General fully automated packaging in addition to sealing firm, can be more spice characteristics to increase the test and eliminate unqualified products, which is either speed or high efficiency will be much stronger than manual.

For this reason, a lot of spice packaging machines will be designed, our common commercial spice packaging is spicy packaging, tea masala packaging, red chili packaging, and so on, these automatic spice packaging machine is designed for different spices. These automatic spice packing machines are designed for different spice characteristics, but they are unchanged in that they can provide a complete packing process for your spice packaging.

Similarly, spices are not only packaged in four-side-seal pouches, but also in stand-up pouches with zippers, glass bottles, plastic bottles, aluminum cans, and so on, depending on the kind of user experience you want to give. Simply put, zippered packaging is cost-saving, for easy-to-carry users; however, glass jars are good for putting access, high-grade, moisture-proof effect is better.

Secondly, after packaging, spices printed with production date and batch information is also important, because future tracking records have a good role in assisting.

9. Brand Enhancement

Good a spice brand are based on good raw materials, the right ratio, and continuous innovation, the first 2 is detailed above, then continuous innovation is one of the keys to maintaining a brand. The original product can use social media to extract the user experience, in the majority of users to get the improvement of the suggestions and comments, optimize the spice. Continuous research and development of new varieties of spices and production processes to enhance the competitiveness of products.

Do a good job of quality certification, strict control of food safety, increase ISO 9001 quality management system certification, and HACCP food safety management system certification.

Summarize:

The complete spice production process is written in detail for you, do you have any other point of view for us? Starting from the market research, spice raw materials, cleaning, extraction, testing, equipment planning, and marketing direction to do a whole introduction, I hope for the spice packaging plant you have a plan.

 

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